EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

quinoxaline
benzo(a)pyrazine

Supplier Sponsors

Name:quinoxaline
CAS Number: 91-19-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:202-047-4
FDA UNII: QM4AR6M6T8
Nikkaji Web:J4.336B
Beilstein Number:0109351
MDL:MFCD00006719
CoE Number:11365
XlogP3:1.30 (est)
Molecular Weight:130.14982000
Formula:C8 H6 N2
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
 
Physical Properties:
Appearance:white to tan crystalline powder (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 27.00 to 30.00 °C. @ 760.00 mm Hg
Boiling Point: 229.50 °C. @ 760.00 mm Hg
Boiling Point: 225.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.105000 mmHg @ 25.00 °C. (est)
Flash Point: 209.00 °F. TCC ( 98.33 °C. )
logP (o/w): 1.320
Soluble in:
 alcohol
 water, 6850 mg/L @ 25 °C (est)
 water, 6.60E+05 mg/L @ 25 °C (exp)
 
Organoleptic Properties:
Flavor Type: fishy
fishy
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Beijing Lys Chemicals
Quinoxaline
BOC Sciences
For experimental / research use only.
quinoxaline 95%
DeLong Chemicals America
Quinoxaline
M&U International
QUINOXALINE, Kosher
Penta International
QUINOXALINE
Sigma-Aldrich: Aldrich
For experimental / research use only.
Quinoxaline 99%
Synerzine
Quinoxaline
Tianjin Danjun International
Quinoxaline
WholeChem
Quinoxaline
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intraperitoneal-mouse LD50 250 mg/kg
National Technical Information Service. Vol. AD607-952

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
flavoring agents
Recommendation for quinoxaline usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.12 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 270 (μg/person/day)
Threshold of Concern:90 (μg/person/day)
Structure Class: III
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.400002.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.100000.50000
Edible ices, including sherbet and sorbet (03.0): 0.400002.00000
Processed fruit (04.1): 0.400002.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 1.000005.00000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.200001.00000
Bakery wares (07.0): 1.000005.00000
Meat and meat products, including poultry and game (08.0): 0.100000.40000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100000.40000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.100000.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.200001.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.200001.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.000005.00000
Ready-to-eat savouries (15.0): 1.000005.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.200001.00000
 
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 17 (FGE.17): Pyrazine derivatives from chemical group 24 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 50 (FGE.50): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 17, Revision 1 (FGE.17Rev1): Pyrazine derivatives from chemical group 24 - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) [1]
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 17, Revision 2 (FGE.17Rev2): Pyrazine derivatives from chemical group 24
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 50, Revision 1 (FGE.50Rev1): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17Rev2 (2010)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA GENetic TOXicology:Search
EPA Substance Registry Services (TSCA):91-19-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7045
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
quinoxaline
Chemidplus:0000091190
RTECS:VD1225000 for cas# 91-19-0
 
References:
 quinoxaline
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:91-19-0
Pubchem (cid):7045
Pubchem (sid):134971440
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
CHEBI:View
CHEMBL:View
KEGG (GenomeNet):C18575
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2933.90.8300
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
 
Potential Blenders and core components note
For Odor
earthy
1-
octen-3-one
FL/FR
green
2-sec-
butyl-3-methoxypyrazine
FL/FR
3,6-
nonadien-1-ol
FL/FR
mossy
oakmoss absolute
FL/FR
nutty
2-
ethyl pyrazine
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
fish thiol
FL/FR
waxy
tetradecanal
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
ammoniacal
pyrrolidine
FL
earthy
1-
octen-3-one
FL/FR
fatty
tetradecanal
FL/FR
fishy
anchovy flavor
FL
4,5-
dimethyl thiazole
FL
3-
penten-2-one
FL
trimethyl amine
FL
tuna extract
FL
tuna flavor
FL
green
3,6-
nonadien-1-ol
FL/FR
oakmoss absolute
FL/FR
nutty
2-
ethyl pyrazine
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
fish thiol
FL/FR
1-(
methyl thio)-2-butanone
FL
potato butanone
FL
vegetable
2-sec-
butyl-3-methoxypyrazine
FL/FR
2-
octen-4-one
FL/FR
potato butyraldehyde
FL
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 malt - up to 0.1 mg/kg
Search PMC Picture
 
Synonyms:
 benzo(a)pyrazine
 benzo[a]pyrazine
1,4-benzodiazine
 benzoparadiazine
 chinoxalin
1,4-diazanaphthalene
1,4-naphthyridine
 phenopiazine
 phenpiazine
 quinazine
 
 
Notes:
None found
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